I Just Found the American Queen of Italian Meatballs

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Blend the celery, carrot and onion in chunks until thick and creamy.
2. Put a large pot over low-medium heat, add half of this mixture and 2 tablespoons extra virgin olive oil. Simmer slowly for about 5 minutes, stirring so it doesn't stick.
3. Add 2 bottles of passata and stir well. Season with salt and pepper, cover and cook at medium-low heat, stirring every 15 minutes so it doesn't stick, for up to 1 hour.
4. Mix the pork and veal mince by hand until broken down.
5. Soak the slices of bread in warm water, then squeeze out the excess water and break them into small pieces.
6. In a large bowl, combine the remaining blended mixture with the mince, pecorino, breadcrumbs, salt, pepper and the egg.
7. Add the crushed garlic, parsley and the broken bread, then mix thoroughly by hand until well combined.
8. Keep your hands wet and roll the mixture into large balls, placing them on a lined tray.
9. Preheat the oven to 180°C/356°F and bake the meatballs for 15-20 minutes depending on size.
10. Add fresh basil to the sauce and mix. Gently place the meatballs in the sauce without stirring; swirl the pot to coat them.
11. Cook on very low heat for 30-40 minutes, stirring gently every 15 minutes.
12. After 25-30 minutes, cut one meatball in half to check it is cooked through and moist.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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